Distillates of strong alcoholic beverages gain on its quality by aging. As the classical
aging method proved very slow and expensive, the need for new technological solutions i.e.
accelerated distillate aging arose. There are over fifteen methods and versions of accelerating
distillate aging. The survey of three different methods of accelerated aging was aimed at
finding out which of them provided the best results: A-lozovača (grape brandy) aged in a
wooden barrel exposed to warmth and light; B-lozovača (grape brandy) aged in a wooden
barrel with oak chips; and C-lozovača (grape brandy) aged in a wooden barrel with oak chips
and by introducing oxygen. All three aging methods lasted for 30, 45 and 60 days. All 30, 45,
and 60 day A, B and C test samples were analyzed by physical-chemical and sensory methods
(a positive number methods and the DLG method). The obtained results found method C to be
the most favourable aging method by adding not only oak chips but also 1,600 litres of
oxygen to 85cm²/litre during the 60 day aging period.